Now an enticing preview of this Saturday’s treat-filled show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Sommelier Matthew Kaner is a partner in some of the best wine bars (Good Measure) in Southern California. He also represents Codorniu-Raventos, the producer of some of Spain’s most respected sparkling wines. Matthew recently conducted a masterclass on Cavas Codorniu for somms and wine retailers in West Hollywood. We’ll pop the cork with him.

Chef Jo-Jo Doyle is the Executive Chef & Director at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control. It’s everything from a giant meatball with pasta to sit-down dining. We’ll find out what’s new on the menu with Chef Jo-Jo.

Locally owned and operated, The Upper West opened its doors in 2010 and not long after it’s arrival on Pico Boulevard in Santa Monica has emerged as a consistent local favorite. Upper West’s ever-changing menu draws inspiration from around the world while maintaining eclectic flavors of Chef Nick Shipp’s very own. We pull Chef Nick away from his busy kitchen for a chat.

Co-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! We missed talking with Chef Andrew about pizza last Saturday to commemorate (that all-important Holiday) National Pizza Day. We’re grabbling the perfect slice this week, instead!

Listener note for next Saturday, February 23rd. We’re live from The Landsby boutique hotel in historic Solvang in the heart of the Santa Ynez Valley. It’s a delectable taste of Denmark without the long flight. Think Ableskiver, a popular Dutch dessert served with raspberry jam and a dusting of powdered sugar. Please do join us.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Sommelier Matthew Kaner is a partner in some of the best wine bars (Good Measure) in Southern California. He also represents Codorniu-Raventos, the producer of some of Spain’s most respected sparkling wines including the Ars Collecta Cavas. Matthew recently conducted a masterclass on Cavas Codorniu for somms and wine retailers in West Hollywood.

Three of the Ars Collecta wines were among the first 12 single-estate Cavas designated by the Spanish Minister for Agriculture for the Cava de Paraje Calificado designation. The Cava de Paraje Calificado designation is, as of July 2017, a new distinction which sets requirements, characteristics and quality control standards that certify the excellence of Spain’s best premium Cavas.

The ambitious Ars Collecta project also created the 457 – the world’s most expensive Cava. 457, the masterpiece of the Ars Collecta collection is a cava that pays homage to the 457 harvests completed by the Codorníu Estate.

“The Codorníu Raventós Group is the oldest family business in Spain and one of the oldest of the world, in addition to being the business group which created cava. With vineyards in our property since 1551, we are proud to say that we have more than 450 years of experience in the manufacture of quality wines and cavas. We currently have ten wineries, eight of which are in Spain (Bilbaínas, Legaris, Scala Dei, Raimat, Bach, Nuviana, Abadía de Poblet, and Codorníu Wineries), one in Napa Valley in California (Artesa) and another in Mendoza, Argentina (Séptima).”

The culinary team creates more than 60 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening. The festivities include a Raw Bar with made-to-order Nigiri.

Service will be performed by a team of 10 maitre d’ staff, 850 service and support staff and 200 culinary staff.

Wine Cellar preserved by Sub-Zero: opened in December 2018 and features over 250 bottles from over 200 winemakers. It is the first of its kind in U.S. arenas. Sommeliers assist guests with bottle purchases that are poured into a decanter and can be enjoyed from their seats. Bottles are available for purchase from suites, in-seat, and at onsite restaurants. Wine is also available by the glass. (Open to guests on the Pacific Premier Club Level.)

Specialty Cocktails: Honda Center staff creates a specialty cocktail for each concert that comes to the building. Each one being handcrafted to the audience and themed to the artist/tour. We’ve received great feedback from guests who love to see what we have for each show.

Express Eats & The Kitchen: this unique location opened at the beginning of the ’17-’18 hockey season and features quick grab and go options at Express Eats and fresh sharable items at The Kitchen. The most popular item in this area are the three types of loaded fries: chicken, pastrami, and tri-tip.

Southern California: This stand is fresh twist on Southern favorites with a SoCal twist! Items like shrimp po’boy burritos, hot chicken sandwiches, and beignets are among the top sellers.

We’ll find out what’s new on the menu as we continue our conversation with Chef Jo-Jo.

Locally owned and operated, The Upper West opened its doors in 2010 and not long after it’s arrival on Pico Boulevard in Santa Monica has emerged as a consistent local favorite. Upper West’s ever-changing menu draws inspiration from around the world while maintaining eclectic flavors of Chef Nick Shipp’s very own.

“Our bar offers a nightly happy hour from 5-7 p.m. as well an all -night happy hour every Monday that serves refreshing craft cocktails, handcrafted beer, and a unique array of small bites that can only be enjoyed during this time frame. Some of the local favorites happy small bites are braised pork belly lettuce wraps, sausage and goat cheese quesadilla and lamb nachitos.”

Our wall decor changes regularly, as we host one local artist for each season of the year. Make sure you come and celebrate them at our quarterly art openings.”

“Every month, Chef Nick gets to show off his culinary talents with a special pairing dinner co-hosted by select liquor brands who will walk you through each of the individual tasting notes in accompaniment with each course. We offer whiskey, gin, and wine dinners, with a small intimate group, and we always have a great time!”

We pull Chef Nick away from his busy kitchen for a chat.

Co-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen!

We missed talking with Chef Andrew about pizza last Saturday to commemorate (that all-important Holiday) National Pizza Day. Having grown up in Jersey, Chef Andrew knows his way around a worthy pie. We’re grabbling the perfect slice this week, instead!